| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Spanish |
Vegetables |
6 |
Servings |
INGREDIENTS
| 5 |
lg |
Potatoes, boiled in jackets |
| 1 |
ts |
Salt |
|
|
Pepper to taste |
| 2 |
tb |
Butter |
| 1/2 |
c |
Flour |
| 3/4 |
lb |
Chopped meat |
| 1 |
sm |
Onion, chopped |
| 2 |
tb |
Green pepper, minced |
| 8 |
|
Stuffed green olives, chopped |
|
|
Salt, pepper, paprika to taste |
INSTRUCTIONS
FILLING
Boil, cool and mash potatoes with salt, pepper, and butter. Add flour, make
into balls about the size of small oranges. Roll into flour. Make a pocket
in the center of potato ball. Sauteed the filling mixture in butter, drain,
cool. Fill the potato pockets with the sauteed filling mixture and cover
the pocket with the potatoes, roll in flour well. Fry in hot fat until
brown on both sides. This can be made into a Spanish tasting dish by using
plantains instead of potatoes. Use the same method as with potatoes.
Serving Ideas : We use chopped ham.
NOTES : Written next to this recipe is the date 5/1942 from Flossie Green.
Flossie was a wonderful Black lady who worked in the Dennis home for years.
She was much revered. I suppose she gave the recipe to Grandmother or fixed
it for the family.
Recipe by: Grandmother Omie Dennis
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on 9 Ma, r 1997.
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”